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I hope that there is time for one last recipe for St Patrick's Day and this one is a good one, Irish nachos in a Guinness and Irish cheddar sauce! Irish nachos are pretty much your regular nachos only they are made with home made potato chips, in this case crispy baked potato chips. The most important part of these nachos is of course the Guinness Irish cheddar sauce or fondue which allows you to get some Guinness right into your meal in addition to washing the nachos down with a pint! The sauce is pretty much a bechamel sauce where the liquid is Guinness which the Irish cheddar mellows out giving you a creamy and tasty sauce. Next up is the meat and I like to go for a spicy Mexican chorizo but any sausage will work and chopped up corned beef or even bacon would also be perfect. From there you can add your favourite nacho toppings and I like fresh tomatoes, onion, avocado, sour cream and cilantro. The perfect pub food for your St Patrick's Day celebration!

For the Irish nachos:

1 large avocado, mashed with 1 tablespoon lime juice and seasoned with salt

1/4 cup sour cream (or Greek yogurt)

1/4 cup cilantro, torn

directions

For the potato chips:

Spread the potato slices out on one or more greased baking sheets, spray or drizzle with the oil and season with salt, pepper and cayenne to taste.

Bake in a preheated 400F/200C oven until golden brown and crispy on both sides, about 10-15 minutes per side, and set aside.

For the meat layer:

Cook the sausage and onion in a pan over medium-high heat, breaking the sausage up as you go, until the sausage is browned and the onions are tender, about 8-10 minutes.

Create well in the middle of the pan, add the garlic, let it cook until fragrant, about 30 seconds, and mix it into the meat before removing from heat and setting aside.

For the Guinness Irish cheddar Sauce:

Melt the better in a pan over medium heat and cook until it is bubbling and turns a light golden brown, about 2-3 minutes.

Add the flour and cook until it turns a light golden brown, about 2-3 minutes.

Add the Guinness, mustard, Worcestershire sauce and sugar and cook, while stirring, until it thickens, about 2-3 minutes.

Add the cheese and cook until it melts about 3-4 minutes.

Season with salt and pepper to taste and remove from heat.

For the Irish nachos:

Assemble the nachos by placing the potato slices down on the serving dish, top with the cheese sauce, meat, tomatoes, onion, jalapeno, avocado, sour cream and cilantro and enjoy!

Tip: Use a mandolin to slice the potatoes.Option: Instead of the Mexican chorizo sausage, Irish or English sausage or bangers fit the theme and hot Italian sausages are also good. Use your favourite!Option: Instead of using sausage, use shredded corned beef or plenty of bacon!Option: Replace the avocado with 1 cup guacamole.Option: Use your favourite nacho toppings.Note: The cook time assumes that you cook the sausage followed by making the cheese sauce while the potatoes are baking.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.